Sixth edition is an all round little book. Chapters on the basics of goat milk and cheesemaking including soft and hard cheeses, dessert recipes, making and using yogurt, chevon recipes, soapmaking. Learn More

This cookbook, "Split Creek Farm Cooks with Goat Cheese," has recipes that use goat cheese. It has recipes for appetizers and beverages, soups and salads, vegetables, main dishes, breads and rolls, and desserts. Most use Feta and chevre, and the recipes are easy to make. Learn More

Revised and updated in 2003, this book is a must for those who butcher their goats, sheep, and other livestock. It has superb drawings and easy-to-read directions including getting ready, killing and skinning, organ removal, butchering. Learn More

A book for those who want to learn soapmaking and who have access to quantities of milk. Includes chapters on history, fundamentals of the soapmaking process, using milk in soaps, standard and specialty recipes, other milk-based products, packaging, marketing, and resource information. Learn More

The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners. Learn More

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